5 November, 2015
Balushahi
Before we start cooking, some cool facts on Balushahi can be found on https://en.wikipedia.org/wiki/Balushahi
Ingredients:
- Refine flour (maida): 1 cup
- Ghee: 3 tablespoons
- Soda by carbonate: 1/4 teaspoon
- Curd ( yoghurt): 1 tablespoon
- Powder sugar: 1 teaspoon
- Cardamom powder: 1/4 teaspoon
- Water as per requirement
- Ghee(clarified butter) for frying
- Chopped almonds & pistachio for garnishing.
Ingredients for sugar syrup:
- Sugar: 1 cup
- Water: 1/2 cup
- Saffron strands: 3 to 4
- Chopped almonds and pistachios for garnishing: 2 teaspoons
Serves: 13 pieces
Time for dough resting: 30 minutes
Cooking time: 30 minutes
Preparation for Balushahi:
- Mix soda by carb(baking soda) and powder sugar in flour.
- Add ghee, curd and pinch of cardamom powder in it. Slowly add water in it and make smooth dough.
- Do not knead the dough and cover it with clean film. Rest it for at least 30 minutes.
- After 30 minutes knead the dough till smooth. Divide dough in 12 parts and make round balls.
- Press little and make small dent on it with thumb. Heat ghee in pan on medium heat then reduce the heat.
- Fry balushahi on slow flame. It is very important to fry balushai on slow flame till golden crispy.
Preparation for Syrup:
- Add water in sugar and boil in a pan. After one boil stir continuously and add saffron.
- Check the syrup until two strings come from syrup. Turn off gas stove.
- Add balushahi in syrup when syrup is warm. Let the balushahi be in sugar syrup for 5 minutes.
- Take out balushahi one by one from syrup and arrange in plate and garnish with chopped almonds and pistachios.
- After 2 to 3 hours balushahi are ready to eat. You can store for 15 days.
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